Almond Coffee Cake
Country Woman
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“This cake is doubly delicious due to the cream cheese and vanilla chip filling,” notes Mary Shivers, Ada, Oklahoma. “I've made it for social gatherings and as a homey snack on chilly mornings. One piece leads to another!”
SERVINGS: 8-10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min. + cooling
Ingredients:
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 3/4 cup vanilla or white chips
- 1 tablespoon milk
- GLAZE:
- 1 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons milk
- 1/2 cup slivered almonds, toasted
Directions:
On a lightly floured surface, roll dough into a 15-in. x 9-in. rectangle. Transfer to a lightly greased baking sheet.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and extract; mix well (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour.
Brush with milk. Bake at 350° for 20-30 minutes or until golden brown. Cool on a wire rack.
For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds. Yield: 8-10 servings.